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1
Lay out the trout so the skin side is down.
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2
Open the flesh like a book.
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3
With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail.
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4
Season both sides of the trout with salt and pepper.
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5
Lightly dredge both sides of the trout with flour, shaking off any excess.
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6
Heat a large saute pan over high heat.
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7
When the pan is hot, add enough olive oil to lightly coat the bottom of the pan.
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8
Heat the oil until it shimmers when swirled.
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9
Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head.
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10
You may need to cook the trout in batches.
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11
Cook until golden brown on both sides, about 2 to 3 minutes per side.
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12
Remove to a platter and keep warm.
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13
Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil.
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14
Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes.
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15
Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes.
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16
Add the remaining tablespoon of butter and remove from the heat.
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17
Stir in the parsley and pour over the trout.
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18
Heat a large saute pan over high heat.
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19
Add the olive oil and heat.
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20
When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes.
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21
Season with salt and pepper.
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22
Remove from the heat and cool.
